Description
Annie’s Gluten Free Quinoa Rice Pasta & White Cheddar
Annie’s Gluten Free Quinoa Rice Pasta & White Cheddar – For years, we have heard requests from a growing group of mac & cheese fans for a gluten free version of their favourite comfort food. So we hopped into the kitchen to cook up something wholesome AND delicious, with quinoa lovers in mind. Meet Annie’s Quinoa Rice Pasta & White Cheddar Mac!
This easy, cheesy weeknight win is made with real cheese and gluten free goodness that every bunny will enjoy. Perfect for lunchtime, dinner time, or anytime you’re digging something downright delicious.
Made with Goodness
- No Artificial Flavours, Synthetic Colors or Preservatives
- 9g Protein
- Cheese from Cows not treated with rBST
Annie’s Way in 8 minutes:
- Boil 6 cups of water in a medium saucepan
- Stir in pasta and bring to boil. Cook 6 – 8 minutes, or until done. Stirring occasionally.
- Drain pasta in a colander.
- While pasta is draining. Add 3 tbsp low fat milk in the warm saucepan. (Optional – Add 2 tbsp unsalted butter for richer flavour)
- Sprinkle cheese over milk. Stir to combine.
- Add cooked pasta back to the saucepan and stir well.
Annie’s Suggestion: For a richer flavour, add 2 tbsp unsalted butter. For a creamy tangy version, replace milk with 1/2 cup yoghurt.
Ingredients:
Quinoa And Rice Pasta (Quinoa Flour, White Rice Flour), Dried Cheddar Cheese (Cultured Pasteurized Milk, Salt, Non-Animal Enzymes), Whey, Butter, Nonfat Milk, Salt, Sodium Phosphate, Silicon Dioxide (For Anticaking).
Allergens Information: Contains milk ingredients
A recipe using
Gluten Free Quinoa Zucchini Mac
This Mix-in Monday combo is not only gluten free, but it’s the perfect go-to dinner, packed with veggies (and extra cheese). Because… balance.
Ingredients
- 1 box Gluten Free Quinoa Rice Pasta & White Cheddar
- 3 tablespoons low-fat milk
- Organic butter – 1 tablespoon
- Olive oil – 1 tablespoon
- 1 cup cremini mushrooms, sliced
- 2 cups zucchini noodles
- 1/4 cup sun-dried tomatoes
- Salt & pepper (to taste)
- 1/4 cup basil
- 1 tablespoon Parmesan cheese
Preparation
- Prepare mac & cheese according to package directions (with butter).
- In a large skillet, heat olive oil over medium-high heat.
- Sauté mushrooms five minutes. Add zucchini noodles and sun-dried tomatoes and cook another 3-5 minutes, or until vegetables are soft.
- Stir mac and cheese into the veggie skillet and toss to combine. Sprinkle with basil and cheese.
- Serve warm.
170g
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